Olive bread with PDO Konservolia Stylida
Ingredients
- Bread flour
- Active dry yeast
- Salt
- Dried oregano
- Garlic powder
- Water
- Chopped Olives (PDO Konservolia Stylida)
Instructions
In a large mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together.
Using a rubber spatula or wooden spoon, mix in the olives.
Pour in the water and gently mix.
Shape into a ball in the bowl as best you can.
Keep the dough in the bowl and cover with plastic wrap. Allow to rise for 2-3 hours.
Lightly dust a large nonstick baking sheet with flour or semolina.
Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can.
Transfer to prepared baking sheet. Loosely cover and allow dough to rest for 45 minutes.
Bake in a preheated oven at 220°C / 425°F for 35-40 minutes or until the crust is golden brown.
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